Garlic Broccoli Stir-Fried with Black Fungus
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Garlic Broccoli Stir-Fried with Black Fungus

timer 15 MIN
signal_cellular_alt Medium
person 4 servings
Recipe
Garlic Broccoli Stir-Fried with Black Fungus

About This Recipe

This Garlicky Black Fungus and Broccoli Stir-Fry is a crisp, flavorful dish that combines earthy black fungus with vibrant broccoli, all coated in a savory garlic-infused sauce. The black fungus soaks up the umami-rich flavors, while the broccoli stays tender-crisp for the perfect bite. A quick blanch keeps the broccoli bright green, and a quick stir-fry with aromatic garlic creates a fragrant base. A light cornstarch glaze adds a glossy finish, and a drizzle of sesame oil enhances the dish with a nutty aroma. Simple yet packed with texture and taste, this stir-fry is a delicious way to enjoy wholesome ingredients in minutes. Perfect as a side or a light main, it’s a healthy, satisfying dish that’s both easy to make and full of bold flavors.

Instructions

Detailed preparation guide

servings 4
Total Time 15m

shopping_basket Ingredients

Main Ingredients
  • black fungus 50g (dry)
  • broccoli 200g
The aromatics
  • garlic 3 cloves
The sauce & seasonings
  • cooking oil 1 tbsp
  • sesame oil 1 tsp

menu_book Directions

1
Step 1
Step 1
Soak the black fungus in warm water in advance, remove the roots and mud, wash and tear into small pieces. Cut off the hard part of the broccoli, break into small pieces and wash. Boil water in a pot, add a few drops of cooking oil, blanch the broccoli, then put it in cold water to cool.
2
Step 2
Step 2
Peel and crush the garlic, chop into garlic grains. Heat oil in a pot, add garlic grains and stir-fry until fragrant.
3
Step 3
Step 3
Add the black fungus and stir-fry, then add the broccoli and stir-fry briefly.
4
Step 4
Step 4
Add a suitable amount of salt to taste, then add a small amount of water, cover the pot and simmer for about one to two minutes (be careful not to overcook), add a small amount of monosodium glutamate, and thicken with a mixture of water and cornstarch (mix the cornstarch with a small amount of water and slowly pour it into the pot, stopping when the sauce coats the vegetables), finally, drizzle with a small amount of sesame oil when serving.

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